Crab Canoe

This fun, hot appetizer will appeal to everyone, and it’s equally appropriate to serve during a beach vacation, while you’re hosting a gathering with friends or as part of a weekend meal at home with family.

Recipe and photograph by Sarah McCullen

1 loaf French bread 1 cup sharp cheddar cheese, plus more for topping 1 cup mozzarella cheese

1 cup mayonnaise ½ cup sour cream 2 (6 ounce) cans lump crab meat, drained 2 tablespoons Worcestershire sauce 2 tablespoons minced garlic 5-6 green onions, chopped (set aside some for garnish) A few shakes of hot sauce, to taste Preheat oven to 350°F. Hollow out French bread, and place scraps on a baking sheet for toasting. In a medium-sized bowl, mix together cheeses, mayonnaise, sour cream, crab, Worcestershire sauce, garlic, green onions and hot sauce. Fill the French bread with the crab mixture, and top with extra cheddar cheese. Bake for 25-30 minutes. Garnish with chopped green onion, and serve hot with the toasted bread pieces or crackers.

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